Baked Flounder with Crabmeat Stuffing
Looking for a special occasion fish entrée? Crabmeat stuffing takes baked flounder to the next level with a rich, creamy sauce. Old Bay Seasoning adds zing.
- Nonstick cooking spray
- 1/2 small onion, minced
- 1/2 small red pepper, finely chopped
- 3/4 teaspoon low-sodium Old Bay seasoning, divided
- 1/4 teaspoon salt, divided
- 2/3 cup light cream
- 8 ounces imitation crabmeat, finely chopped
- 3 teaspoons parsley, chopped, divided
- 4 (4-ounce) flounder fillets
- 3/4 cup white wine or water
- Cooked brown rice (optional)
Preparation time 10mins
Cooking time 75mins
Adapted from familycircle.com
Heat a medium-size nonstick skillet over medium heat. Coat pan with nonstick cooking spray, then add onion and red pepper and coat generously with spray; cover and cook 4 minutes or until softened, stirring occasionally.
Remove cover and stir in 1/2 teaspoon of the Old Bay, 1/8 teaspoon of the salt and the light cream. Increase heat to medium-high and bring to a boil; cook for 1 minute or until reduced and thickened. Gently fold in crabmeat and 2 teaspoons of the parsley; refrigerate 30 minutes.
Preheat oven to 400°F. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Place one of the flounder fillets skinned-side up on work surface, then spoon 1/4 of the crab mixture onto end of fillet; roll up, creating a small bundle. Repeat using remaining fillets and crab.
Transfer bundles to prepared baking dish, seam-side down, and sprinkle with remaining 1/4 teaspoon Old Bay, 1/8 teaspoon salt and 1 teaspoon parsley. Add wine or water to pan; transfer to oven.
Bake 20 minutes or until fish is solid white and flakes easily with a fork. Remove to plates with a large spatula and serve with rice, if desired.